Mediterranean Pork Tenderloin with Roasted Vegetables — The Mom 100

Ingredients

• 2 1 ½-pound pork tenderloins ((halved crosswise))
• 1 teaspoon ground coriander
• 1 teaspoon dried thyme
• 1 teaspoon granulated or powdered garlic
• 1 teaspoon coarse or kosher salt ((plus more for seasoning the vegetables))
• ½ teaspoon freshly ground black pepper ((plus more for seasoning the vegetables))
• 10 thyme sprigs
• 4 tablespoons olive oil
• 1 large red or yellow onion ((peeled and cut into 1 ½-inch chunks))
• 1 large fennel bulb ((peeled and cut into 1 ½-inch chunks))
• 10 small white or red potatoes ((halved or cut into quarters, whatever gets you to 1-inch or so pieces))
• 2 jalapeno peppers ((halved lengthwise, seeded, and sliced))